In a large bowl of an electric mixer fitted with a paddle attachment mix the flour, sugar, baking powder, zest and salt. Add the butter and mix until butter becomes the size of peas. Combine eggs and heavy cream and slowly add to the flour and butter while mixing on low speed. Mix until just combines. Add cranberries.
Dump the dough onto a well floured surface and form into a ball. Flour a rolling pin a roll to ¾ inch thick (since I halved the recipe I just floured my hands and shaped the dough to the thickness I wanted). Cut scones as desired and place on a baking sheet lined with parchment paper. Brush the scones with egg wash (beaten eggs plus water or milk) and sprinkle with sugar.
Bake 20 to 25 minutes at 400°F. Allow scones to cool completely on a wire rack. Combine powdered sugar and orange juice to make a glaze and drizzle over the scones.